August Newsletter

01

Visa-free Travel Between Vietnam And Chile
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Citizens from Chile can enjoy visa exemption to Vietnam, effective from August 11, 2017. The visa exemptions will not apply to those who wantto stay for more than 90 days orstay in
the country to do business.
 

02

Sheraton Hoi An Tam Ky Resort and Spa To Open In 2018
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Sheraton Hoi An Tam Ky Resort and Spa is going to open on June 1, 2018 in Tam Ky.It isthe only 5-
tarinternationalresort
in Tam ky, Quang Nam with 318 spacious rooms and villas, 5 international standard restaurants and bars. The resort is located on the beach, 45km from Hoi An.
 

03

AirAsia Launches Flights From Sihanoukville to SE Asian Hub
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AirAsia has launched new flights from Sihanoukville, a beach
destination in Cambodia, to South East Asian cities such as Kuala Lumpur, Ho Chi Minh City, Siem Reap and three Chinese cities, Chengdu, Wuhan and Wuxi. There is a plan to
expand the Sihanoukville terminal inDecemberto increase its capacity to 500,000 passengers per year.
With a number of national parks scattered throughout South East Asia, we’ve chosen 2 trails that stand out for their diverse range of landscape and wildlife.

01

Bird Watching In The Central Highlands, Vietnam

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The Central Highlands (Kon Tum, Pleiku, Buon Ma Thuot, Dalat) have become a favourite for nature lovers, bird-watchers, and photographers alike. The area
is home to many endemic flora and fauna. We recommend you spend from 6 to 9 days exploring this beautiful habitat for many tropical birds. Visit the Mang Den / Mang Canh forest where you can find the Chestnut - eared Laughingthrush, Balck-hooded Laughingthrush, Yellow-billed Nuthatch;
Mang Ri with Golden-winged Laughingthrush as the most desired; and Dalat Plateau to seesome rare Laughingthrush, Vietnamese Greenfinch and the recently split DalatShrike-babbler.

02

Meinmahla Kyun Wildlife Sanctuary
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Located three and half hours drive from Yangon, Meinmahla Kyun is an island made up of mudflats in the Ayeyarwaddy Delta covered in mangroves. It is home to Myanmar’s largest population of saltwater crocodiles and is also a fantastic bird-watching site. While sightseeing by boat can be done year round, the best
time falls between November and February when a vast number of migratory water birds make their home here. If you are lucky enough, you might even see the rare Irrawaddy dolphins. It is estimated that there are only approximately 30 dolphins left in the river. Saffron Travel suggests you spend at least 3 days in this area. As this is a pretty remote part of Myanmar, the accommodation conditions are simple yet comfortable.

In this newsletter, Saffron Travel would like to recommend some of our best-loved destinationsto escape the crowds,step off the beaten track and enjoy the wonders of nature.

01

Tad Yuang (Tad Gneuang) Waterfall Of The Bolaven Plateau Champasak, Laos

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40km from Pakse and 10km from Paksong, the Bolaven Plateau is well-known forits untouched beauty. Although Tad Yuang is not the highest waterfall in this area, it is by far the most picturesque. Besides admiring its magnificent vistas, travellers can enjoy a picnic at the top of the falls, orjoin a trekking tourthrough the nearby forests. For coffee and tea lovers, don’t missthe chance to enjoy a cup of fresh coffee or tea in local plantations and have a chat with local people to understand more about the culture of this amazing plateau.

02

Bach Ma National Park, Hue, Vietnam
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Bach Ma is one of the largest national parks in Vietnam and it is easy to access
eitherfrom Hue orHoiAn.Known asthe centre of floral biodiversity inVietnam, Bach Ma possesses around one-fifth ofthe entire floral population ofthe country. There is a wide range of activities to do here including: camping, trekking, swimming in rivers and streams and bird watching. Travellers can enjoy a trip to Bach Ma National Park by jeep via the Hai Van Pass. The best time to visit is February when the ecosystem burst into bloom.

01

Aureum Palace Hotel Bagan, Myanmar

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This charming retreat is located in the heart of Bagan. Tropical, distinctive and elegant are words often used to describeAureum Palace Hotel Bagan. With 27 acres of lush, tropical garden, Aureum Palace features 114 rooms and villas with hand-made teak furniture, antiques, and local artifacts. When it comes to dining options, you won’t be disappointed. There is a wide range
of menus from traditional Myanmar and Thai cuisine to Italian food and wines.In addition, casual cocktails and poolside dining are available throughout the day.

02

The Apsara Luang Prabang, Laos
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The Apsara Luang Prabang is located right in the town centre, 5-minutes walk from Wat Xieng Thong Temple. The restaurant offers lovely views of the sleepy Nam Khan River. Guests can relax and enjoy their meals on the terrace overlooking the river or indoors. The menu is a great blend of Lao and French influences. The Apsara has an eclectic wine list and a special Lao set menu during the green season (April – September).

Crab Sautéed in Tamarind - Cua Rang Me

Cua Rang Me is an incredibly simple, mouth-watering dish.

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Ingredients

- 4 whole Dungeness crabs
- 2 tsp garlic powder
- 4 tbsp palm or granulated sugar
- 6 tbsp fish or soy sauce
- 4 tbsp tamarind pulp
- 3 shallots, finely chopped
- 4 cloves garlic, minced
- 1tbsp chile garlic sauce
- 1/2 c Thai basil leaves
- 2 limes, juiced

Instructions

- Dress the crabs: remove and set aside 2 main claws. Remove and discard the abdominal flap, back shell and gills, keeping the juices and coral. Cut the crabs in half with a cleaver and crack the claws with a mallet.
- Marinate crabs: In a large bowl, toss together the crab pieces, garlic powder and salt & pepperto taste. Letsit for at least 15m.In a medium bowl, stir the crab juices, sugar, fish sauce, tamarind pulp and lime leaves together.
- Cook crabs: In a wok over medium-high heat, heat the oil and sauté shallots until tender. Add garlic and sauté until fragrant. Add crab and toss to coat. Add tamarind mixture and stir-fry until the liquid has evaporated, tossing constantly. Add chili garlic sauce and stir-fry until incorporated, approx 30 s. Add 3/4 c water and 2 tbsp basil. Reduce heat to medium-low, cover, and cook until almost cooked through, stirring occasionally, approx 8 to 10m.Add remaining basil, lime juice, and scallion; stir-fry another 2 to 3m.
- Discard lime leaves. Serve on a large platter with bread.
Active time: 20 min
Total time: 20 min
Yields: 4 servings

BY CHRISTINE HA – Master Chief season 3

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